Soup Special of the Day……….Garden Noodle Soup

December 9, 2018 at 6:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a recipe for Garden Noodle Soup. Egg Noodles with a variety of Vegetables and Spices. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes! Check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Garden Noodle Soup
Recipe Ingredients:
12 ounces medium or thin egg noodles, uncooked
1 medium onion, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 (14.5-ounce) can crushed tomatoes, cut up and juice reserved
3 (14.5-ounce) cans low-sodium vegetable, chicken or beef broth
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 bay leaf
2 (12-ounce) cans white cannellini or great northern beans, drained and rinsed
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped parsley
1 tablespoon vegetable oil
1 1/2 cups water
Salt and freshly ground pepper to taste

Cooking Directions:
1 – Cook noodles according to package directions. Drain and set aside.
2 – While noodles are cooking, heat oil in large saucepan over medium heat. Sauté onion, stirring until pale golden, about 5 minutes.
3 – Add garlic, carrots and celery and sauté until tender, stirring occasionally, about 5 minutes.
4 – Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
5 – Stir in the beans and cooked noodles.
6 – Remove bay leaf. Sprinkle some of the Parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving. Serve immediately.
Makes 6 servings.
https://www.cooksrecipes.com/soup/garden_noodle_soup_recipe.htmlakes

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Soup Special of the Day…..Black Bean ‘n’ Pumpkin Chili

September 30, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Black Bean ‘n’ Pumpkin Chili. The perfect Fall recipe to prepare for the family. Made using Sweet Yellow Peppers, Black Beans, Can Pumpkin, Cooked Turkey, and more! Just another delicious version of America’s favorite, CHILI! You can find this recipe at the CooksRecipes website which is full of incredible and delicious recipes. So check it out today. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Black Bean ‘n’ Pumpkin Chili
Whip up a batch of this hearty pumpkin chili to warm your family on chilly fall days.

Recipe Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 medium sweet yellow pepper, chopped
3 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed and drained
1 (15-ounce) can solid-pack pumpkin
1 (14.5-ounce) can diced tomatoes, undrained
3 cups chicken broth
2 1/2 cups cubed cooked turkey
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
Cubed avocado and thinly sliced green onions (optional)

Cooking Directions:
1 – In a large skillet, heat oil over medium-high heat. Add onion and
pepper; cook and stir until tender. Add garlic; cook 1 minute
longer.
2 – Transfer to a 5-quart slow cooker; stir in the remaining ingredients.
Cook, covered, on LOW 4 to 5 hours. If desired, top with avocado and
green onions.
Makes 10 servings (2 1/2 quarts).

Nutritional Information Per Serving (1/10 of recipe; 1 cup): 192 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 658 mg sodium, 21 g carbohydrate, 7 g fiber, 16 g protein.

Diabetic Exchanges: 2 lean meat, 1 1/2 starch, 1/2 fat.
https://www.cooksrecipes.com/soup/black_bean_n_pumpkin_chili_recipe.html

Soup Special of the Day – Spud Soup

September 16, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 2 Comments
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This week’s Soup Special of the Day is- Spud Soup. Using Washington Yukon Gold or White Potatoes along with your choice of cooked Chicken, Turkey or Fish, or drained canned Salmon or Tuna. The recipe is from the CooksRecipes website which has a huge selection of recipes that will please all tastes,diets, or cuisines. So check it out today for some great recipe ideas. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Spud Soup
Soup can be a special meal that’s easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing, so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.

Recipe Ingredients:
2 1/2 pounds Washington Yukon Gold or white potatoes
1 (49.5-ounce) can chicken broth
1/2 cup sliced celery
1/2 cup chopped onion
1/4 teaspoon dried thyme or oregano leaves
Salt and ground white or black pepper
1 (10-ounce) package frozen mixed vegetables
1 cup chopped cooked chicken, turkey or fish, or drained canned salmon or tuna

Cooking Directions:
1 – Scrub the potatoes with a vegetable brush in the sink under cold running water.
2 – Peel the potatoes with a vegetable peeler, although you can leave the peels on if you wish.
3 – Using a big sharp knife (and with permission or help) on a cutting board, cut the potatoes in half the long way. Put the halves cut side down on the cutting board and cut each half lengthwise into 4 pieces. Then cut the long slices cross¬wise to make small (about 1-inch) pieces.
4 – Get out a large saucepan or pot and put the potatoes in the pot.
5 – Open the can of chicken broth and pour into the pot.
6 – Add the celery, onion and thyme or oregano and sprinkle with a little salt and pepper.
7 – Put the pot on the burner and turn it to High. When the broth starts to boil, turn the heat down to Medium Low so the broth is just barely bubbling.
8 – Cover the pot and set the timer for 30 minutes.
9 – Using potholders, carefully remove the cover and poke one of the pieces of potato with a long handled fork or a knife to be sure the potatoes are tender. If the potatoes aren’t yet tender, cook another 5 minutes.
10 – Open the package of frozen vegetables and carefully add them to the pot. Add the chicken and cover on the pot.
11 – Set the timer so the soup will simmer for 10 more minutes.
12 – Ladle out a small amount of soup into a bowl and taste. Add more salt and pepper if you think it is necessary.
13 – Soup can be a special meal that’s easy to make. This recipe is written especially for the young chef of the family. There is some slicing and dicing so be sure there is adult supervision. Leftover soup makes a great Saturday lunch. Start the soup about 45 minutes before your meal.
Makes 6 servings.
https://www.cooksrecipes.com/soup/spud_soup_recipe.html

Nutritional Information Per Serving (1/6 of recipe): Calories: 287; Total Fat: 3g; Cholesterol: 19mg; Total Carbs: 47g; Fiber: 4g; Protein: 17g; Sodium: 921mg.

Soup Special of the Day…..Tuscan-Style Sausage and White Bean Soup

September 9, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 1 Comment
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This week’s Soup Special of the Day is a Tuscan-Style Sausage and White Bean Soup. Mild Italian Sausage and Cannellini (white kidney) Beans are just 2 of the ingredients that you’ll be using to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and eat Healthy in 20018! https://www.cooksrecipes.com/index.html

Tuscan-Style Sausage and White Bean Soup
A bowl of this filling soup makes a great evening meal. The cannellini beans provide its wonderful texture. To enjoy its true Italian flavor, drizzle it with some olive oil and serve it warm.

Recipe Ingredients:
1/2 to 1 pound mild Italian sausage, casings removed, cooked, drained and crumbled
1/4 cup butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can chicken broth
1 (15.5-ounce) can cannellini (white kidney) beans, undrained
Salt
Ground black pepper

Cooking Directions:
1 – Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
2 – Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.
3 – Add sausage and beans. Heat through. Season to taste with salt and pepper.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 22 g Saturated Fat: 10 g Cholesterol: 70 mg Sodium: 830 mg Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 5 g Protein: 14 g.
https://www.cooksrecipes.com/soup/tuscan-style_sausage_and_white_bean_soup_recipe.html

Soup Special of the Day….Home-Style Meat and Potato Soup

September 2, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Home-Style Meat and Potato Soup. Mashed Potatoes and Meat make one Comfort Food Soup. Plus it’s only 138 calories per serving! It’s another healthy and delicious recipe from the Diabetes Self Management website. At the site you’ll find a huge selection of Diabetic Friendly Recipes along with Diabetic News, and Diabetes Management. Be sure to check it out soon! Also you can subscribe to the Diabetes Self Management Magazine. The latest issue was full of delicious and Diabetic Friendly Recipes. So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

Home-Style Meat and Potato Soup
Ingredients
2 tablespoons light margarine
1 tablespoon all-purpose flour
1 1/2 cups skim milk or 1 can (15 ounces) fat-free, low-sodium chicken broth
1 cup leftover mashed potatoes
1/4 teaspoon black pepper
1/2 teaspoon onion powder
One of the following: 1 ounce leftover diced lean ham, 1 ounce chopped lean sandwich meat, or 1 regular-size, low-fat hot dog, diced
1 ounce low-fat cheese (Cheddar, Swiss, or American), shredded
Directions
In a small saucepan, melt margarine over medium heat. Add flour and whisk to make a paste. Add skim milk and stir constantly over medium heat and bring to a slow boil to thicken slightly. Add mashed potato, black pepper, onion powder, and chopped meat. Bring to a boil, then cover and reduce heat to simmer. Simmer 2 minutes. Spoon soup into bowls, then top each with a quarter of the shredded cheese.

Yield: 4 servings. Serving size: about 6 ounces.

Nutrition Facts Per Serving:
Calories: 138 calories, Carbohydrates: 15 g, Protein: 6 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 6 mg, Sodium: 361 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/home-style-meat-and-potato-soup/

Soup Special of the Day…….Turkey Tuscan Bean and Tomato Soup

August 26, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is Turkey Tuscan Bean and Tomato Soup. This is from the Jennie – O Turkey website and is made with JENNIE-O® Lean Italian Seasoned Ground Turkey along with Rosemary, Shallots, and Great Northern Beans. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH! https://www.jennieo.com/

Turkey Tuscan Bean and Tomato Soup
Rosemary, shallots, lean ground turkey and Great Northern Beans simmer together to create this low fat Italian soup. Topped with crunchy croutons, it’s great comfort food for cool nights.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 tablespoon olive oil
½ cup sliced shallots or onion
3 cloves garlic, minced
2 (16-ounce) cans Great Northern Beans, rinsed and drained
1 (14.5-ounce) can seasoned diced tomatoes
2 (14.5-ounce) cans reduced-sodium chicken broth
1 tablespoon chopped fresh rosemary
¼ teaspoon freshly ground pepper
½ cup garlic or herb croutons, divided, if desired

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer.
2) In large saucepan, heat oil over medium-high heat. Add shallots and garlic; cook 5 minutes or until softened, stirring occasionally.
3) Add beans, tomatoes, broth, rosemary, pepper and turkey; bring to boil. Reduce heat; simmer, uncovered 15 minutes or until thickened.
4) Ladle into shallow bowls; top with croutons.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 300
Protein 21g
Carbohydrates 29g
Fiber 10g
Sugars 6g
Fat 10g
Cholesterol 55mg
Sodium 800mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/147-turkey-tuscan-bean-and-tomato-soup

 

Lean Italian Seasoned Ground Turkey
For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!

* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE

COOKING INSTRUCTIONS
CONSUMER STOVETOP SKILLET:
Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

NUTRITION INFORMATION
Serving Size112 g

Calories 160
Calories From Fat 90
Total Fat 9.0 g
Saturated Fat 3.0 g
Trans Fat. 0 g
Cholesterol 80 mg
Sodium 620 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugars 2 g
Protein 19 g
Vitamin A 0%
Vitamin C 4%
Iron 8%
Calcium 2%
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey

Soup Special of the Day…..Southwest Chicken Soup

August 19, 2018 at 5:03 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Southwest Chicken Soup. Chicken and Black Beans along with all the other ingredients are the makings of this week’s recipe. The recipe is from one of my favorite recipe sites, the CooksRecipes website. The Cooks site has a huge selection of Recipes to please all tastes, diets, and cuisines. So check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Southwest Chicken Soup
A hearty and satisfying chili-spiced chicken and black bean soup.

Recipe Ingredients:
2 tablespoons olive oil
2 boneless, skinless chicken breast halves, cut into chunks
1/4 cup finely diced onion
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can chicken broth
1 (14.5-ounce) can Mexican-style stewed tomatoes
3 (6-inch) corn tortillas, stacked, halved, cut into 1/2-inch strips
2 tablespoons chopped fresh cilantro
6 tablespoons plain low-fat yogurt

Cooking Directions:
1 – Preheat oven to 450°F (230°C).
2 – In heavy Dutch oven, heat oil over medium heat. Add chicken and cook 3 to 4 minutes, stirring frequently, until opaque.
3 – Stir in onion, garlic, cumin, salt, chili powder, and cayenne. Cook 1 to 2 minutes, stirring frequently, until garlic and spices are fragrant.
4 – Stir in undrained corn, black beans, broth, and stewed tomatoes. Increase heat to high and bring to a boil. Reduce heat, cover and simmer 15 minutes.
5 – Meanwhile, spread tortilla strips in a single layer on a baking sheet. Bake 5 minutes, stirring once, until crisp and lightly browned. Stir cilantro into soup, and ladle soup into bowls.
6 – Top servings with tortilla strips and a tablespoon of yogurt.
Makes 6 servings.
https://www.cooksrecipes.com/soup/southwest_chicken_soup_recipe.html

Soup Special of the Day………Vegetable Soup

August 5, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Vegetable Soup. You can never have too many Vegetable Soup recipes! This one is from the CooksRecipes website. This is just one of many delicious and healthy Soup Recipes that you find at the Cooks site so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Vegetable Soup
Hot and hearty vegetable soup with bacon and cabbage in the mix.

Recipe Ingredients:
1/4 cup butter
1/2 cup sliced carrot
1/2 cup diced onion
1/2 cup peeled diced potato
1/2 cup sliced celery
2 strips of bacon
6 cups hot water
3 teaspoons beef base or bouillon granules
1 tablespoon soy sauce
1/4 teaspoon ground black pepper
1 tablespoon minced thyme
1 tomato, seeded and diced
1/2 to 1 cup diced cabbage

Cooking Directions:
1 – In a large kettle, heat butter over low heat until melted. Add sliced carrots, diced onions, chopped potatoes, and sliced celery. Increase the heat to medium and add strips of bacon. Cook for 5 minutes then add hot water and beef base.
2 – Next add soy sauce, pepper, thyme, and diced tomato. Over medium heat, cook covered for 30 to 35 minutes, stirring occasionally. Add diced cabbage and cook for an additional 10 minutes before serving.
Makes 6 servings.
https://www.cooksrecipes.com/soup/vegetable_soup_recipe_2.html

Soup Special of the Day…………VIETNAMESE PHO

July 29, 2018 at 5:02 AM | Posted in Diabetic Gourmet Magazine, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – VIETNAMESE PHO. Thin sliced Sirloin Steak, Lemongrass, Vermicelli Noodles, and Bean Sprouts are just of few of the ingredients that make up this week’ recipe. The recipe is from the Diabetic Gourmet Magazine website. At the Diabetic Magazine website you’ll find a huge selection of Diabetic Friendly Recipes, Diabetic News, and Diabetic Management Tips. Check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

 

VIETNAMESE PHO
Ingredients

Soup Ingredients:
1/2 lb sirloin tip, sliced very thinly (250 g)
1-1/2 Tbsp canola oil, divided (20 mL)
1 small onion, sliced into thin rings
4 cups sodium-reduced beef stock (1 L)
2 cups water (500 mL)
1 Tbsp freshly grated ginger (15 mL)
1 stalk lemongrass chopped or 3 Tbsp (45 mL) dried lemongrass
1/2 tsp whole black peppercorns (2 mL)
1 cinnamon stick
4 oz ounces rice vermicelli noodles (125 g)
2 cups bean sprouts (500 mL )

Garnish Ingredients:
1 lime, quartered
1/2 cup each fresh basil, mint and cilantro (125 mL) each
1 small jalapeno pepper, thinly sliced (optional)
1 Tbsp fish sauce (15 mL)

Directions

1 – In large saucepan, heat 1 Tbsp (15 mL) canola oil over medium heat. Add beef and cook for about 2-3 minutes. It wonÂ’t be cooked through. Set aside.
2 – Add 1/2 Tbsp (7.5 mL) canola oil to saucepan. Add onions and cook for about 3 minutes. Add beef stock, water, ginger, lemongrass, peppercorns and cinnamon stick, simmer for about 1 hour. (Broth can be prepared up to 2 days in advance and refrigerated, if preferred.)
3 – Meanwhile, place rice vermicelli in bowl and cover with very hot water. Place lid on top and allow to sit for about 3 minutes.
4 – Prepare garnish plate: Arrange limes, basil, mint, cilantro, jalapeno and small bowl of fish sauce on a plate.
5 – Add beef to stock mixture and cook to desired doneness. To serve: Divide rice vermicelli and sprouts evenly in 4 bowls. Pour hot broth-beef mixture over top. Garnish as desired from the garnish plate.
NOTES:
This recipe was inspired by Pho, a traditional Vietnamese soup. You can modify the recipe by using vegetable stock and tofu for a vegetarian version.

Recipe Yield: Yield: 4 servings. Serving Size: 1-1/2 cups (375 mL)

NUTRITIONAL INFORMATION PER SERVING:
Calories: 270
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 3 grams
Sodium: 115 milligrams
Cholesterol: 35 milligrams
Protein: 20 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/vietnamese-pho

Soup Special of the Day – Crock-Pot™ Vegetable Soup

July 22, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is – Crock-Pot™ Vegetable Soup. You’ll be using; frozen mixed vegetables, Italian-style crushed tomatoes, lean stew beef, dry onion soup mix, reduced-sodium beef bouillon cubes, and water. Put everything in a Crock Pot and cook for 4 hours. It’s only 167 calories and 13 net carbs per serving! The recipe is from the Diabetes Self Management website where you can find a large selection of Diabetic Friendly Recipes, Diabetes News, and Diabetes Management Tips. So check it out today or you can subscribe to the Diabetes Self Management Magazine. So Enjoy and Eat Healthy in 2018! https://www.diabetesselfmanagement.com/

 

Crock-Pot™ Vegetable Soup

Ingredients
2 bags (16 ounces each) frozen mixed vegetables
1 can (28 ounces) Italian-style crushed tomatoes
1 pound lean stew beef, cut into bite-size pieces
1 envelope (1 ounce) dry onion soup mix
2 cubes reduced-sodium beef bouillon
1 1/2 cups water

Directions
Place all ingredients in a Crock-Pot and stir to combine. Cover and cook on high for 4 hours. Stir once halfway through, being careful to stir and replace the lid quickly to prevent heat loss.

Yield: 10 1/2 cups. Serving size: 1 cup.

Nutrition Facts Per Serving:
Calories: 167 calories, Carbohydrates: 15 g, Protein: 20 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 328 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/soups-stews/crock-pot-vegetable-soup/

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